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Pumpkin Cream Cheese Roll

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By Barrett Radziun
Updated Nov 5, 2024
Makers gonna make bake. Betty Crocker Maker Barrett Radziun with a tray of chocolate cupcakes.

Meet Barrett, the musically inspired Maker

“When I’m not baking, you can often find me singing or teaching my many students. I love treating them to my homemade baked goods!” 
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If you’re looking for a fabulous recipe to make this Thanksgiving or holiday season, this Pumpkin Cream Cheese Roll is it! Cinnamon and nutmeg provide the warm spices we associate with autumn baking, and it’s as beautiful as it is delicious. The cake is very forgiving as any cracks easily can be mended with the luscious cream cheese frosting. 

Frequently Asked Questions

How do I store leftovers?

Leftovers should be stored tightly wrapped in the refrigerator. I actually find the roll to be especially delicious on day two, and I love eating it cold out of the fridge!

What do I do if my pumpkin roll cracks while rolling or unrolling it?

Celebrate the imperfection! This roll will be delicious whether or not it cracks, and you can always mend the roll with the cream cheese frosting. Give yourself a little grace and enjoy the process!

Do I need to frost the outside?

No! A pumpkin roll is delicious with the frosting just on the inside. If you have a smooth exterior after rolling, feel free to leave it unfrosted, or lightly dust with powdered sugar!

Pumpkin Cream Cheese Roll

  • Prep Time 30 min
  • Total 5 hr 0 min
  • Servings 8
  • Ingredients 12
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Ingredients

Cake

Frosting

  • 2 packages (8 oz each) full-fat cream cheese, softened
  • 1/4 cup salted butter, room temperature
  • 2 cups powdered sugar
  • 2 teaspoons pure vanilla extract

Topping

  • Ground cinnamon

Instructions

  • Step 
    1
    Heat oven to 375°F. Line a 15x10x1-inch sheet pan with parchment paper; spray paper with nonstick cooking spray.
  • Step 
    2
    In a medium bowl, beat eggs with whisk until fluffy and light yellow, about 2 minutes of vigorous whisking. Add pumpkin, cake mix, 1 1/2 teaspoons cinnamon, and nutmeg; whisk until just combined. Pour batter into pan, spreading evenly to the edges.
  • Step 
    3
    Bake 10 to 14 minutes, or until the center of the cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn upside down onto a clean dish towel generously sprinkled with powdered sugar. Remove pan and parchment paper. Immediately roll up cake in the towel beginning with a narrow end. Cool completely on cooling rack, seam side down, about 1 hour.
  • Step 
    4
    In a large bowl, beat the cream cheese and butter together with an electric mixer until smooth. Sift in the powdered sugar. With the mixer on low speed, begin incorporating the powdered sugar into the butter and cream cheese mixture. Add the vanilla extract and beat until smooth. Set aside.
  • Step 
    5
    Carefully unroll the cooled cake and remove the towel. Spread about two-thirds of the frosting over the cake to within 1/2 inch of edges. Roll the cake up, beginning with a narrow end. Carefully place on a serving plate. Frost the outside of the cake with the remaining frosting. Cover and refrigerate until set, about 3 hours. Dust with cinnamon, slice, and serve!

Nutrition

Nutrition Facts are not available for this recipe
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